No-Churn Banana Pudding Ice Cream Recipe

If you’re anything like me and love the nostalgic flavors of banana pudding but crave it in a cool, creamy dessert form, then you’re going to adore this No-Churn Banana Pudding Ice Cream Recipe. It’s one of those recipes that feels fancy but is actually super easy to whip up at home — no ice cream maker required! I’m excited to share all the tips and tricks I’ve picked up to help you create this dreamy treat that blends ripe bananas, vanilla, and those iconic Nilla Wafers into one delightful scoop.

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Ingredients You’ll Need

Each ingredient here contributes to the luscious texture and classic flavor that make this No-Churn Banana Pudding Ice Cream Recipe so irresistible. Using ripe bananas and good-quality vanilla really makes all the difference, and trust me, cream cheese adds that velvety richness that you’ll notice right away.

• Bananas: Use ripe ones with lots of brown spots for maximum sweetness and flavor.
• Nilla Wafers: These iconic cookies bring the perfect crunch and authentic banana pudding vibe.
• Sweetened Condensed Milk: Adds creaminess and sweetness without overpowering the banana flavor.
• Cream Cheese: Softened to room temp to blend smoothly, it creates that luscious texture you’ll love.
• Vanilla Extract/Bean Paste/Bourbon: I prefer vanilla bean paste for the specks and aroma, but bourbon adds a lovely warmth if you want a subtle twist.
• Fine Sea Salt: Just a pinch to balance sweetness and deepen flavor.
• Ground Nutmeg: A hint adds cozy warmth without stealing the show.
• Heavy Cream: Whipped until fluffy to give the ice cream body and airy texture.

Variations

I love how this No-Churn Banana Pudding Ice Cream Recipe is a great base for experimenting! You can tweak it depending on what you have, your dietary needs, or even the season. Don’t hesitate to make it your own.

• Dairy-Free Version: I once swapped heavy cream for canned coconut cream and used coconut condensed milk for a tropical twist—I was pleasantly surprised by how creamy it turned out.
• Extra Crunch: Adding chopped pecans or walnuts gives a lovely contrast if you like some nutty texture.
• Chocolate Swirl: Drizzle melted chocolate over the layers before freezing for a touch of decadence.
• Spiced Up: A dash of cinnamon or cardamom can create a cozy autumnal feel that’s perfect for cooler months.

How to Make No-Churn Banana Pudding Ice Cream Recipe

Step 1: Prep Your Bananas and Cookies

Start by mashing one of your bananas. I like a chunky puree because it adds texture, but if you prefer it smoother, just mash it well with a fork. Slice the other banana and then cut half of those slices into half moons—this gives you pretty layers and little bursts of fresh banana throughout your ice cream. Next, crush your Nilla Wafers into rough crumbs. I found that a mix of crumb sizes works best—larger pieces at the bottom layer for texture, smaller crumbs for sprinkling on top. Use a rolling pin or the back of a spoon for this; no need for perfect crumbs.

Step 2: Make the Ice Cream Base

Using a mixer fitted with the paddle attachment (or a handheld mixer), beat together your sweetened condensed milk, softened cream cheese, mashed banana, vanilla, salt, and nutmeg. This step takes about four minutes, and it’s super important to get rid of any cream cheese lumps so your ice cream is silky smooth. I learned this the hard way when my ice cream had little cream cheese chunks—not my favorite texture, so be patient here!

Step 3: Whip the Cream and Fold

Switch to the whisk attachment and beat your heavy cream until it’s thick and fluffy—think soft peaks around six minutes. Gently fold the condensed milk mixture into the whipped cream, being careful not to deflate it. This folding keeps the ice cream light, so your final dessert will be creamy but still airy. I always scrape from the bottom up with a spatula here to get an even mix.

Step 4: Layer Your Ice Cream

Grab your freezer-safe container and start by spreading half of the cookie crumbs on the bottom, then layer with the circular banana slices. This creates that classic banana pudding backdrop inside your ice cream. Now spoon and spread about half of your ice cream mixture over the bananas. Top with the banana half moons and the remaining cookie crumbs, then gently swirl everything together with your spoon—don’t over-mix, or you’ll lose those pretty bits!

Step 5: Freeze Until Set

Cover your container tightly and pop it in the freezer. After about four hours, you’ll have soft-serve style ice cream, but for firmer scoops (which I prefer), let it freeze at least six hours or overnight. When I first made this, I was so eager I grabbed it too early—the texture was lovely but didn’t scoop well. Patience pays off here!

How to Serve No-Churn Banana Pudding Ice Cream Recipe

Garnishes

I often top my scoops with extra crushed Nilla Wafers for crunch and a few thin banana slices for a fresh pop of fruit. Sometimes, I drizzle a little caramel sauce over the top—totally indulgent but so worth it! If you want a festive touch, sprinkle a pinch of cinnamon or nutmeg to echo the flavors inside.

Side Dishes

This ice cream shines as a standalone dessert, but I love pairing it with a warm slice of pecan pie or a honey-drizzled pound cake. It’s also a winner alongside fresh berries or a simple bowl of sliced peaches for a fresh and fruity contrast.

Creative Ways to Present

For a party, try serving scoops in martini glasses with a wafer perched on the rim—it always gets compliments! Another fun idea is layering the ice cream with more cookie crumbs and banana slices in a clear trifle bowl for a visually stunning dessert everyone will want to dig into.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container to prevent freezer burn and keep flavors fresh. I like to press a piece of parchment paper or plastic wrap directly onto the surface before sealing the lid to minimize ice crystals. This ice cream stays delicious for up to six months, but I find it’s best within the first month for that creamy texture.

Freezing

This recipe freezes like a dream thanks to the sweetened condensed milk and cream cheese base. Just make sure to cover it tightly and avoid frequent thaw and refreeze to keep texture at its best. When I’ve frozen it longer, it gets icier, so try to enjoy it within the first few weeks if you can.

Reheating

Since this is ice cream, reheating isn’t really an option, but if it’s too hard from the freezer, just let it sit at room temp for 5-10 minutes before scooping. This slight thaw makes it easier to scoop without melting too quickly. I usually have my bowls ready by the time I scoop to catch that perfect texture.

FAQs

Final Thoughts

I absolutely love how this No-Churn Banana Pudding Ice Cream Recipe brings together the best of two dessert worlds with zero fuss. Whenever I make it, friend or family can’t stop raving about the creamy banana flavor combined with those nostalgic Nilla Wafer bits. It’s a fun, no-stress treat that feels homemade and special—all while using ingredients you probably already have. I’m confident you’re going to fall in love with this recipe just like I have. So go ahead, grab those bananas and cookies, and let’s make some magic happen in your kitchen!

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